DE2803634A1 - FOOD STABILIZED AGAINST MICROBIAL SPARKLES - Google Patents

Description

.5 oc: M 524
Case: 3409

RICH PRODUCTS CORPORATION
Buffalo, NY, V.St.A.
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"Stabilized against microbial deterioration Food "

As part of a new development in the food industry, great importance is attached to food with a medium water content (Intermediate Moisture Foods) placed in practically unrefrigerated Condition can be stored and marketed. With these foods, the hermetically sealed packaging is no longer necessary Containers and sterilization or storage during the time of distribution and storage at the customer in frozen or chilled state. These medium water content foods are based on the principle that availability required for the multiplication of microorganisms of the water in the food.

The 'water activity' of a food is defined as the quotient between the partial pressure of the water in the food and the saturation vapor pressure of pure water in the same temperature; see E. Lück, Z.Lebensm. Under Forsch., Vol. 153 (1973), pp. 42 to 52.

The method of controlling the Viasser activity was applied to animal feed at an early stage. For example, US Pat. No. 3,220,514 describes a feed for animals that contains 15 to 30 % water and 15 to 35 % water-soluble solids, mainly sugar, and a protein-containing meat product.

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2603634 ge substance contains. Later recipes were made for other foods with reduced water content, e.g. for egg products (US-PS 3,640,731), pancake batter (US-PS 3,753,734) and masses which can be whipped into foam or snow

⁵ for use in confectionery and confectionery, (U.S. Patent 3,958,033). The water content and water activity of these foods are brought to as low a value as is possible while ensuring long-term stability of the food without refrigeration. The main difficulty with these foods is that the low water content can reduce their structure and organoleptic properties. Therefore this process has found the greatest industrial application in the pet putter market, where palatability requirements are not so stringent.

Of course, it is desirable to be able to avoid refrigeration and freezing of food in order to avoid the associated To reduce costs and in particular for the customer with the unpacking, handling and thawing of the mostly Eliminate the inconvenience associated with rock hard frozen foods. Freezing, however, is one extremely safe and suitable method for long-term storage and gives the manufacturer a lot of leeway in processing a wide variety of ingredients in food that only have a short lifespan without freezing would have.

The invention is based on the object of providing food that is normally at freezing temperatures but easier to handle and use when removed from the freezer because they are maintain a flexible consistency, and which are stabilized against microbial deterioration phenomena, so that one can store them at room temperature. Other goals and Advantages of this invention are detailed in the following description.

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The present invention relates to medium water content foods and other products which can be used at freezing temperatures stay ready to use. The principles and methods used so far for foods with a medium water content

.5 or medium humidity have been developed, are based on the present invention with those indicated below Modifications applicable to create foods that can be maintained in a state at frozen temperatures in which they are immediately ready for use without thawing. Once removed from the freezer, the food can be stored in Room temperature or refrigerator temperature can be kept for a certain period of time without spoiling.

The foods of the invention are characterized by a high sugar content which is at least equal in weight to the amount of water present in order to provide microbiological stability. The sugars used have a low molecular weight; mainly dextrose and fructose are used, which together make up at least about 50 %, preferably at least 75 % of the total sugar content. Sucrose has a sweetness that is somewhere between that of fructose and dextrose. The fructose, which is sweeter than dextrose, is preferred because it is less prone to crystallization and apparent hardness. For most foods, especially when formed from an emulsion, the fats used preferably consist of partially unsaturated fats, which provide superior flow properties and nutritional benefits, although they are less persistent than saturated fats. The fat content is usually lower than the water content to form a consistent oil-in-water emulsion; the water content is preferably at least 25 % higher than the fat content.

An important group of foods that can be used according to the invention particularly suitable are oil-in-water emulsions,

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including buttercream, toppings whipped into foam or snow, low-fat whipped cream, added milk, non-milk based mixed drinks, icing and Coffee creamers.

Another class of foods which can be excellently combined with the above group comprises Baked goods, such as cakes and tarts, breads, biscuits and cookies, pie molds, sweet rolls, pancakes, Pancakes, waffles and donuts. This pastry can be filled with the creams and icings of the invention or be coated.

Various other foods can also be treated according to the invention, for example salad dressings, puddings, sauces, gravies of meat or fish, spreads, pancake syrup, ice creams, sweets, soup concentrates, beverage concentrates for tea and juice, as well as meat, fish, fruit or Vegetable products.
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The foods according to the invention are generally characterized by a water activity of about 0.75 or 0.8 to 0.9, a weight ratio of sugar to water of at least 1: 1 and a sugar content that is at least 50 % dextrose and / or fructose includes, and they remain spoonable and pourable at freezing temperatures. Although most medium humidity foods consistently have a water activity below 0.85, it is possible that some structure and taste must be sacrificed in order to meet the required standard. Since the foods of the invention are kept at refrigerated temperatures until consumed, a water activity of about 0.85 to 0.90 is sufficient. The term "cryogenic temperature" means - unless otherwise indicated - temperatures of about -20 to -12 ⁰ C, which is the usual range for freezers in the home and at the store.

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The term "spoonable" refers to the structure or Flexibility of the product, namely the nature of the food that you can eat at deep-frozen temperatures can. The property that the food can be spooned,

• ⁵ as used herein gives a satisfactory reading on a standard penetrometer and / or in a flow test, as further described below. "Castable ¹¹ products are liquid and are tested using the flow properties.

The spoonable products of the invention provide a penetrometer reading of at least about 3 mm, the pourable products give a flow rate of at least about 30 ml per minute during the first 5 minutes after removal from the freezer. These numbers are extremely significant when compared with the usual ones available on the market frozen products.

All quantitative data relate to the weight, unless otherwise stated. In the examples are the quantities has been set to a basic amount of 100. The percentages relate to the total weight of the recipe, unless otherwise stated.

The freezing and melting points of a number of products are measured using Perkin-Elmer scanning Calorimeter "1B determined.

Since this calorimeter is a dynamic measuring device,

definitions used in static systems have been established for this system. The measurements are made under conditions in which the temperature is changed by 10 C per minute. The point at which during the cooling process the greatest heat change occurs was defined as the freezing point (GP) and vice versa, the point at which during the The greatest change takes place during the heating process, as the melting point (Sp.).

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The values obtained do not correspond to the points measured with other standard methods, but they correspond proportional to each other according to this system used here. Therefore the measured freezing point for water is

.5 -26 ⁰ C, the melting point of 5 ⁰ C. The values for different products are summarized below.

Commercially available Gn. So. G ₂ .. Recipe of the » Examples example standard -23 ⁰ C -1 ⁰ C -92, , 8 ° Sp. 12th -17 ⁰ C +1 ⁰ C -92, , 8 ° C -15 ⁰ C 11 pudding -17 ° C -3 ⁰ C -35 ⁰ C C -15 ° C 9 Sour salad dressing -26 ° C -1 ° C -52 ° C -12 ⁰ C 2 Pancake egg -13 ° C Foam cover

In any case, the products of the invention show a highly significant deviation from the commercial recipes and from water itself; the freezing and melting points are reduced ^{by 8 °} C. to over 55 ^{° C.}

The device for measuring the flow properties is off corrosion-resistant steel and consists essentially of a stand with the dimensions of 35.5 x 30.5 cm with a movable platform of the same size for vertical and angular adjustment. The platform is with a target face and an evaluation area. The front edge is provided with a wire holder to hold the sample container.

The following procedure is used to obtain the flow data. The samples are in graduated cylinders with a capacity of 600 ml filled and frozen at -15 ° C for at least 24 hours. The frozen samples are taken out of the freezer removed and immediately placed on the platform in a horizontal position (0 °); the draining liquid is collected in graduated cylinders, with temporal

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280363A intervals the respective volume is noted. The temperatures are recorded using a Honeywell recorder supervised. The sample temperatures inside the freezer fluctuated over a period of four weeks between

.5 -15.6 and -13.9 ° C, but not more than 0.6 ° C over a period of eight hours. The temperature in the freezer itself fluctuated between -15 and -9.4 each time the door was opened ° C. The room temperature fluctuated by approximately 1 ^° C. and that at an average temperature of 22 ^° C., while the temperature of the samples in the original container rose ^{by 0.56 to 7.8 ° C. at every point during the 15 minutes after removal from the freezer} .

The penetrometer test and the equipment used are recognized. The penetrometer is manufactured by Labline Instrument Co. Inc., Chicago, Illinois. The device measures the penetration of the tip of a hard rubber cone into the sample. The rubber cone weighs 12 g, is 3.81 cm high and has a diameter of 3.81 cm at its base. The inverted cone is supported by a free sliding rod that weighs 48 g. For all measurements, the respective samples are placed in a freezer to a temperature of -22 ⁰ C and then removed from the freezer and tested immediately.

The products according to the invention exhibited freeze and thaw resistance on storage. The products were stored in a supermarket freezer unit which alternated 6 daily between the application of cold and freezing of the product and the application of heat to defrost the unit. Under these conditions, the products remained acceptable and functional. The products made into foam or snow were tested according to the following procedure. The samples were placed in the sample container with a capacity of 0,946 liters and kept for three days at -18 ⁰ C, then brought to +4.4 ⁰ C for two days and up

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preserved. The product was tested and the cycle repeated. The products withstood at least two such cycles and were thus branded as freeze- and thaw-resistant.

The liquid emulsions were tested by dipping a spatula into the emulsion, allowing it to drain, and noting whether the remaining film was smooth and uniform or whether there were particles, which resulted in a decrease in the Indicated persistence. These emulsions were also evaluated for their intended uses.

The products went through the following test procedures:

a) Foamed or aerated products were measured for volume (density) and ability of the foam remain stable - volume loss due to air loss and / or due to syneresis (separation of the water phase). This test was applied to buttercream, coatings, and mixed drinks.

b) The coffee mixes not made from milk

- concentrates were tested in coffee for their whitening ability; Signs of free oil on the surface or a coagulated appearance, the presence of oil droplets or coagulated matter indicates the breakdown of the emulsion.

c) The doughs for the baked products were tested for their ability

tested to rise and / or to bake properly. This category encompassed donut, cake or gateau and pancake batter.

d) The semi-solid products that were consumed as such - pudding, sour salad dressing, cocktail sauce and yogurt Tested for syneresis and appearance (structure).

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e) products to be heated or reconstituted - ice milk admixtures, Tea, orange juice drink, Newburg sauce, clam stew - were in terms of their organoleptic Properties, i.e. sensation in the mouth, and .5 separation of the phases, evaluated.

f) Ice cream was tested for volume and structure (graininess).

A preferred method of making an emulsion product according to the invention comprises mixing all of the ingredients in the required proportions. Usually most of the non-fat ingredients are first dispersed in water. The ingredients are before or during of mixing heated. For example, heating can begin while mixing the non-fat ingredients, after which the emulsifiers and fats are added. The portion of fat can also be preheated and then mixed in. The ingredients are pasteurized by keeping them at an elevated temperature for several minutes, e.g. 5 minutes 82 ° C.

The mixed ingredients are then passed through a homogenizer, how it is used in dairies.

Although the homogenization can be done in one step, will it is carried out in two stages to achieve better results. Preferably the pressure is applied during the first stage to at least about 140 atm and at most about 703 atm, preferably about 210 atm, and during the second stage set to about 35 to 70 at, preferably about 35 at. The mixture becomes ordinary during the homogenization heated to about 60 to 75 ° C. The emulsion is cooled to a temperature of about 0 to 25 ° C and through a Foam whisk passed to introduce air or an inert gas such as nitrogen, carbon dioxide, nitrogen oxide. Of the Whip can be of conventional construction, e.g.

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a Hobart mixer, or a continuous Oakes mixer, the ski during the agent is a cooling of the emulsion to temperatures of about 5 to 15 ° C, preferably 1O ⁰ C permits. The emulsion may be so strongly beaten, that the foam ■ ⁵ constitutes an excess of about 100 to 500% of the starting emulsion. It can then be packaged and frozen.

As used herein, the term "water-soluble solids" refers to anyone Additive made at room temperature or at temperatures similar to those used in the processing of the food ingredients temperatures used are comparable, is essentially soluble in water. To the class of usable water-soluble, Sugar-free solids include certain inorganic substances Salts used in an amount compatible with palatability requirements, such as sodium chloride and potassium chloride. Certain compounds, such as diols and polyols, especially 1,2-propylene glycol, Sorbitol and glycerin, which have other functions, such as antimycotics and / or structurants, can also be used to the soluble solids used in the aqueous phase for microbiological stabilization (or dissolved substances) to be delivered.

The weight percent of the water soluble solids relative to the water content of the total product when initially incorporated in the product during manufacture and before packaging ultimately determine the usefulness of the solids to achieve the necessary bacteriostatic effect. The amount of water soluble solids can be can also be varied, as can the amount of water initially incorporated within the ranges mentioned. However, if you vary these amounts, the weight ratio must from water soluble solids in solution to water like that

be controlled so that the desired osmotic pressure is achieved will. In this context is considered a suitable guideline

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care should be taken to ensure that the weight of the water soluble solids available for the solution is at least equal to the weight of the water present, it being possible in some cases that a smaller amount of water

.5 Ser-soluble solids provide some protection against microbiological Degradation provides provided an equivalent level of osmotic pressure is available. Definitely it should be noted that the amount of sugar to be used under the conditions - of the "invention is one makes up a greater proportion of the water-soluble solids.

Medium moisture foods are high in sugar, which tends to have non-enzymatic browning reactions to promote. This phenomenon is caused by complex reactions between the amino groups of proteins and the keto groups caused by sugars and is known as the Maillard reaction. The non-enzymatic browning reaction leads to an undesirable one Darkening of the food as well as undesirable smell and aroma. This reaction can also reduce the nutritional value reduce the food. Sugars, like dextrose, are known to be in lower amounts than sucrose can be used to achieve an equivalent bacteriostatic effect, but they are reducing saccharides, which are prone to the undesirable Maillard reaction. Fructose is even more susceptible to the burning reaction. This reaction and other oxidative reactions are progressively delayed when the temperature changes from room temperature to refrigerator temperature and is reduced to freezer temperature. Therefore the products according to the invention are preferred for use with refrigerated and deep-freeze temperatures suitable, quite in contrast to the conventional food of medium humidity, which is stored at room temperature and used. Therefore, the foods according to the invention can contain large amounts of the dextrose and used Tolerate fructose.

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28Q3634 As used herein, the term "sugar" means any useful saccharide which increases the osmotic pressure of the water in which it is dissolved, thereby producing the necessary bacteriostatic effect. Usable sugars include

.5 ren the mono-, di- and polysaccharides and their breakdown products, for example pentoses, including aldopentoses, methylpentoses, ketopentoses, such as xylose and arabinose, a deoxyaldose, such as rhamnose, hexoses and reducing saccharides, for example aldohexoses, such as glucose, galactose and mannose which have ketohexoses such as fructose and sorbose, disaccharides such as lactose and maltose, non-reducing disaccharides such as sucrose, and other polysaccharides such as dextrin and raffinose, and hydrolyzed starches containing oligosaccharides as components. Commonly used are the commercially available invert sugar mixtures containing dextrose and levulose, as well as maltose and corn syrup solids. The sugars are said to have a low molecular weight in order to have a significant effect in increasing the osmotic pressure of the sugar solution. The polyhydric alcohols can be used to replace a portion of the sugars used according to the invention and are therefore included in the term "sugar", ie approximately 0.5 to 5 % of the formulations can be formed from a polyhydric alcohol such as glycerol .

The foods of the invention are characterized by substantial resistance to microbial spoilage. However, since they can contain yeasts and molds, Antimycotxca can be present in the food in sufficient quantities can be added to suppress the reproduction of these organisms. Salts of sorbic acid, such as potassium sorbate, as well Sorbic acid, can be used either separately or in combination. 1,2-propylene glycol, alone or together can be used with other moisteners, such as sorbitol, to make the product even more supple and soft impart can also serve as antimycotics. Other

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Antimycotics will be known to those skilled in the art. The amount of antimycotic to be added will be selected to achieve the desired results. It will be about 0.1 % or more depending on the antimycotic and the formulation

.5 some antimycotics, such as pimarcin, may also have lesser ones Quantities on the order of 50 T.p.M. be applied. Potassium sorbate in a water solution can get into the surface of the food can be sprayed or the food can be dipped into this solution. Other antimycotics are suitable for application to the surface, e.g. the esters of p-hydroxybenzoic acid, such as the propyl and methyl esters. Films made from cellulose hydrate and other packaging materials for food can be sprayed with a sorbic acid solution are coated, but impregnation or dusting with sorbic acid or potassium sorbate is preferred. Commonly used antimycotics are benzoic acid, sodium benzoate, propionic acid, sodium and calcium propionate, Sorbic acid, potassium and calcium sorbate, 1,2-propylene glycol, Diethyl pyrocarbonate and menadione sodium bisulfite (vitamin K).

Other common additives can also be used to enhance their characteristic effects on the food Invention to transfer. Typical additives of this type are flavorings, colorings, vitamins and mineral salts. Suitable Flavors can be used to enhance the taste of vanilla, cream, chocolate, coffee, sugar maple, To give spices, mint, butter, caramel, fruit and other flavors. In addition, certain polyols, e.g. sorbitol and mannitol, can be added to change the taste sensation in the mouth. Furthermore, other additives, such as phosphates, are used because of their known functions. Different types of ingredients used are described below.

Highly unsaturated fats are saffron oil, corn oil, soybean oil, and cottonseed oil and sunflower oil. The unsaturated fats used have an iodine number of at least about 50 and include

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partially hydrogenated fats, while the more unsaturated fats have an iodine number above 100. These fats will
Recommended for dietary purposes, especially in the case of high serum cholesterol, which occurs in atherosclerosis.

Saturated fats include the hydrogenated oil products of, for example, coconut, cottonseed, shark, soybeans, peanuts, and olives. Fats with a melting point of 32
up to 34 C are preferred, ie the melting point should be below body temperature.

Emulsifiers are necessary components of those foods of the invention which contain fats and are oil-in-water emulsions. A wide variety of emulsifiers can be used in amounts of the same order of magnitude as in the known oil-in-water emulsions, for example in amounts of 0.1 to 5 %, preferably 0.2 to 1.5 % stable emulsion and improve the speed of air admixture and the overall air admixture achieved. More suitable emulsifiers include hydroxylated lecithin, mono-, di- or polyglycerides of fatty acids such as monostearin and monopalmitin, polyoxyethylene ethers of fatty acids of polyhydric alcohols such as
the polyoxyethylene ethers of sorbitan monostearate (polysorbate

60) or the polyoxyethylene ethers of sorbitan distearate, fatty acid esters of polyhydric alcohols such as sorbitan monostearate, mono- and diesters of glycols such as propylene glycol monostearate and propylene glycol monopalmitate, succinoylated monoglycerides and the esters of carboxylic acids, such as lactic, citric

nenic and tartaric acid, with the mono- and diglycerides of fatty acids, such as glycerol lactopalmitate and glycerol lactostearate.
Among those used in the manufacture of the emulsifiers
Fatty acids include those based on beef, sebum

and coconut, cottonseed, palm kernel, peanut, soybean 35

and of marine animals. E.g. the setting of a specific HLB value may be desired, e.g. with a lipophilic

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Emulsifiers, such as glyceryl monostearate or sorbitan monostearate, and with a hydrophilic emulsifier such as polysorbate 60

The emulsion-like foods of the invention can further contain one or more stabilizers or hydrophilic colloids to improve the rigidity and structure of coatings and to provide resistance to freezing and thawing to contribute. Natural or synthetic gums, e.g.

Carrageenan, guar gum, alginate, xanthan gum or methyl cellulose, carboxymethyl cellulose, ethyl cellulose, hydroxypropylmethyl cellulose (Methocel 65 HG) and microcrystalline cellulose and mixtures thereof are possible. Usually a gum or a combination of gums is used together with a sugar such as dextrose. The amount of these stabilizers can be in a relatively wide range, generally 0 to 2 %, preferably 0.1 to 0.5 %

The starches which can be used according to the invention include the new and chemically modified starches from potatoes, arrowroot, maize, rice, wheat, waxy maize, sorghum and waxy sorghum. Tapioca starch is particularly suitable for pudding. Generally 0.5 to 2.5 % is starch

sufficient, although up to 7% can be used in the absence of stabilizers or in some puddles.

Protein concentrates and isolates are intended to improve the nutritional value of the product and to facilitate the manufacture

Development and maintenance of a whipped structure is useful. The protein also helps with emulsification and adds to the flavor. Mild protein concentrates with a wide range of fiber content, mild soybean meal, powdered milk and food proteins are useful, generally in concentrations of 0-10 %, preferably 0.3-3 %. Alternatively, a protein such as

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Use sodium or calcium caseinate, which is found in conventional to foam coatings is common, or a protein hydrolyzate in smaller quantities as a substitute.

.5 Many salts are used for seasoning in the foods of the invention, including table salt, sodium or potassium phosphates, citrates and chlorides, in amounts of 0 to 5 %, preferably 0.1 to 1%.

Antioxidants such as butylated hydroxytoluene, butylated Hydroxyanisole and tert-butylhydroquinone can be used in small amounts.

Acids, such as phosphorus, tartaric, apple, lemon, fumaric or Hydrochloric acid and similar edible acids are suitable for giving food a bitter taste To regulate the pH value rather than to serve as a preservative.

Ingredients used in the examples include

the following:

The corn starch used is a heavily modified waxy starch based on amylopectin, which under the

Named "Amaizo Polar Gel 10" and under the name "F4-283 25th

Starch ", is sold.

The fructose-dextrose syrup used ("Isosweet" contains 23 ⁰ A water and 71 % sugar (50 % dextrose, 42 % fructose,

1.5 % maltose, 1.5 ^C A isomaltose and 5 ⁰ A higher saccharides). 30th

A rich of fructose and dextrose syrup contains 23.5 ⁰ A, and the balance water 55 ⁰ A fructose and 45% dextrose. A fructose concentrate is an aqueous syrup with 80 % sugar, which consists of 90 ⁰ A fructose, the remainder being dextrose.

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The corn syrup used has a water content of 22.5 % and a dextrose equivalent of 29.0 (8.4 % dextrose, 14.6 % maltose, 8.6 % trisaccharides and 68.4 % tetra and higher saccharides) and is sold under the name "Amaizo Lodex C Com Syrup".

A soy protein concentrate is made from soybean flakes, which are extracted with a solvent system in which the greater part of the protein fraction is immobilized and the water-soluble carbohydrates, mineral salts and other minor components are removed. That extracted Product is dried and ground. The concentrate is sold under the name "Pransoy-100". A whey protein concentrate is sold under the name "Empro-50" and contains 53.6 Parts protein and 26.5 parts lactose. A whey protein that the Lactose removed can also be used.

The 106 type soybean oil is a 100 percent soybean oil that Was weakly hydrogenated up to an iodine number of 106. 20th

Type 106 hard butter is a mixture of 45 % palm kernel oil, 5 % palm oil and 50 % palm kernel oil, which has been hydrogenated to a "Wiley" melting point of 41 ^° C. and has an iodine number of at most 1.5.

A common mixture of mono- and diglycerides is used in many recipes. It is sold under the name "Drewmulse 20" and contains approximately 43 % alphamono glyceride. It has an iodine number of 2.5, a melting point of 60 ° C and is made by converting animal and vegetable fats with glycerine.

The emulsifier Tenderex is a mixture of polysorbate 60 (11.9 %), sorbitan monostearate (31.6 %), mono- and diglycerides of fatty acids (2.3 %), propylene glycol (9.5% and water (44.3 %) )>

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The conventional ingredients listed above can are used in conventional amounts and between the representative amounts and those given in this specification Areas fluctuate. The recipes for the • 5 medium and the ranges of constituents do not readily admit fixed parameters because they are different for different Population groups are intended.

The examples illustrate the invention. 10

example 1

A group of foods made according to the invention! are oil-in-water emulsions that are used for the production of, for example, buttercream, whipped cream or whipped cream, Mixed drinks or coffee whiteners are used. Buttercream that is used as a coating or topping and / or filling for Confectionery and confectionery products are typical of this class of food in several ways. The way in which the problems encountered with these foods have been overcome can easily be traced back to similar ones Food are transferred.

The conventional buttercream, which is used as a coating or filling in the bakery industry, consists essentially of 10 to 35 % shortening , 40 to 60% sugar, 2 to 12 % yeast and 1 to 2 % milk powder and / or other emulsions . The buttercream has a poor shelf life and cannot be stored for too long at room temperature - even under refrigerated conditions. Because of the associated restrictions in the selection of the basic ingredients, it is not possible to blow the required amount of air into the mass in order to achieve the desired taste sensation in the mouth and the desired structure. The usual buttercream with a specific gravity of 0.6 to 0.75 leaves the taste of fat in the mouth. Another disadvantage of the but-

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tercreme is the excessive sweetness due to the very high percentage of sugar in the water phase of the product is. The large proportion of sugar to water also causes the feeling of sand or gravel in the

• 5 mouth. Buttercream is used in many types of confectionery and confectionery that are kept at freezer temperatures. However, when a cake decorated with buttercream is frozen, the buttercream becomes hard and has a tendency to break, peel, and slip between layers of the cake in use. Similar problems arise with conventional buttercream when it is kept at refrigeration temperatures. If a cake with buttercream is exposed to a normal room temperature of approximately 21 ^° C., this leads to

a running and collapsing of the buttercream. 15th

The buttercream produced according to the invention does not have the aforementioned limitations. Some features of the Products according to the invention are listed below:

It is an oil-in-water emulsion as opposed to can be pasteurized into conventional buttercream;

the product can be whipped to a specific gravity of about 0.3-0.4 and is very pleasant in the mouth Taste and structure;

the product, whipped into foam, has almost 50 % fewer calories per unit volume because it has a lower specific

possesses fish weight;

the cost of the whipped product per unit volume are also comparatively lower than for conventional buttercream;

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the product produced according to the invention has an improved microbiological resistance and does not spoil, even if it is stored during the normal storage time of the baked product at room temperature, which is due to the high osmotic pressure exerted by the sugar mixtures used at the specific concentration in the water phase is;

In contrast to the usual buttercream, the consistency of this product can be adjusted by controlled mixing of the oils be that you pump this product in a continuous air mixer (aerator) and beat to foam can;

the suppleness of the product in relation to its consistency is also advantageous in that the product is in the Can transport tank wagons, resulting in substantial savings in unit packaging and handling;

the type and amount of fat and the sugar mixture in this product result in a product with a spongy structure.

The recipe allows the incorporation of protein concentrates containing 5 to 6 % raw fiber. This leads to an increase in the nutritional value of the product and gives it a special taste and structure;

The product allows up to 60? · lbs of saturated fats replace with polyunsaturated fats if special dietary requirements make this necessary;

A special feature of the buttercream is that when used as a filling or coating or topping in a frozen baked product remains essentially unfrozen or spoonable. This way the product stays in the freezer a ready-to-eat structure. That also leads to

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eliminates the cracking or peeling of buttercream that is normally present in the freezer and prevents the transfer of the normally present moisture between the cake and the filling, which leads to the • 5 cakes are soggy or damp and thus become a breeding ground for microbial growth after thawing;

the buttercream can consist entirely of ingredients of vegetable origin, but - if desired - ingredients can also be used of animal origin are used;

Finally, it should be mentioned that the buttercream is at freezer temperature remains fluid. It can therefore be used immediately and whipped into foam, quite the opposite to conventional recipes, which only come to room temperature heated, because they are whipped into foam and then brought back to cooling or freezing temperature.

The buttercream is - as already stated - an oil-in-water emulsion and it contains 25 to 45 %, preferably up to 40% water, sugar in a weight ratio to water of 1-1.5: 1 and 10 to 30 % fat . With a higher weight ratio, especially in the case of fructose, a less solid product is obtained which is less suitable for coatings and toppings, but can be used as a filling, for example in an éclair. The sugar preferably contains some fructose, usually in an amount of 15 to 65 % based on the total amount of sugar used. The remaining sugar consists at least essentially of dextrose, ie at least 50 % up to the total percentage of remaining sugar. The total amount of fructose and dextrose is preferably 75 to 100 % of the sugar content. The fat preferably contains 10 to 60 % unsaturated or partially unsaturated fats. Smaller quantities of other stocks

parts are used in conventional amounts, e.g. protein concentrate, Salt, emulsifiers, stabilizers and flavorings .

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An example of a useful buttercream recipe is given below.

Component in

(1) water 25.32 (· 2) Dextrose-Fructose »Syrup 36.72 (3) Xanthan gum 0.04 (4) Sucrose 0.26 (5) Hydroxypropyl methyl cellulose 0.26 (6) Soy protein concentrate 1.67 (7) Dextrose 10.57 (8th) salt 0.14 (9) Polyoxyethylene ethers from Sorbi- 0.28 tan monostearate (10) Hexaglyceryl distearate 0.1 (11) Hard butter 19.5 (12) Soybean oil 5.0 (13) Lecithin 0.1 (14) tert-butyl hydroquinone 0.01 (15) Taste s to ff 0.03

100.00

The buttercream is made as follows; The sweetener (2) is added to the water (1) and mixed. Components (3) to (6) are premixed, added to the mass and mixed in. The mass is heated to 82 ° C heated and at the same time the dextrose (7) and the salt (8), polysorbate 60 (9) and hexaglyceryl distearate (10) added. Once the temperature of the mass has reached 82 C, mixing is continued for 5 minutes. With the exception of 0.3 parts becomes hard butter (11) and all of the soybean oil (12) added. The lecithin (13) and the antioxidant (14) are dissolved in the remaining hard butter and added to the mixture. Then the flavor becomes (15) mixed into the equipment and the mixture homogenized in two stages at 210 and 35 atm and then on Cooled 3 to 5 ° C. The end product can be put into containers.

809831/08 68

28Ü3634 and stored in a freezer or refrigerator for later whipping into foam.

The water content of the buttercream is 35.97 % (incl.

.5 of the water in the dextrose-fructose syrup). The buttercream also contains 10.95 % fructose, 23.61 % dextrose and 2.35 % higher sugar (36.91 % total sugar). The product is whipped into a foam for about 4 minutes and has an excess value of 2.86. The specific weight of the product is 0.35.

After five days of storage at room temperature, the coli count is less than 10 and the total number of plates is less than 100, which indicates excellent microbiological stability at room temperature. When freshly prepared samples take when stored at room temperature, the coli count decreases and is lower than with refrigerated samples, the coli count in turn is lower than that of frozen samples. That is, freshly prepared samples have a coli count of 152. Three samples are used Stored for 14 days at the specified temperatures and then have the following coli numbers:

Temperature Coli number

21 ⁰ C 7

* ° C 53

-21 ⁰ C 133

If the product is left to stand for 10 days at room temperature, there is no evidence of browning (Maillard reaction).

The water activity of the buttercream whipped into foam has a value of a ^ = 0.875ι at 22 ° C and the pH is 6.88. If the proportion of sugar to water falls below 1, the product quickly loses its microbiological stability and its physical integrity. Self

809831/0866

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With a sugar content of 45 % in the aqueous phase, the number of coli and the total number of plates increases under these circumstances within 2 days at room temperature and the buttercream collapses. The butter cream has excellent flow properties at -15 ⁰ C. The flow test results in the following values: 300 ml after one minute, 455 ml after 3 minutes and 570 ml after 6 minutes. When the buttercream is whipped into a foam, it can easily be applied as a coating on cakes or tarts and retains its physical integrity, structure and appearance during a 10 day test in the freezer and during a 7 day test at room temperature. The buttercream can be whipped into foam at a freezer temperature of -34 ° C.

Example 2

A covering or covering compound produced according to the invention and whipped into foam has the same advantages as the buttercream produced according to Example 1. The coating mass whipped into foam contains less hard butter and has a higher content of unsaturated fats than the buttercream recipe; otherwise the components are the same. The product retains its structure at freezing temperatures and is microbiologically stable. This product also has the Property that it can be whipped into foam at freezing temperatures. So there is no need to conventional to use expensive and time-consuming methods, after which the product is first brought to room temperature, then whipped and eventually needs to be refrigerated.

This coating mass which can be whipped into foam and the product whipped into foam from it is an oil-in-water emulsion which contains 25 to 45 %, preferably 30 to 40 % water, sugar in a proportion to water of 1 to 1.5: 1 and 10 to 30 % fat. The amounts of each type of sugar and fat can be the same as in the buttercream recipe according to Example 1, but the amounts used in the foam-whipped coating are generally higher

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used in unsaturated fats, ie 40 % to 60 %, based on the total fat content. Although unsaturated fats have been considered detrimental to the persistence of proteinaceous foams, this combination of ingredients has been found to be useful in the foamed products as described herein. Conventional additives are also used in this recipe. Changes in ingredients and amounts made in accordance with the foregoing can be made according to principles known in the art; compare, for example, "The Role of Ingredients In the Formulation of Whipped Toppings" ¹ by WH Knightly, Food Technology, Vol. 22 (1968), p. 73 to 86.

A base for a cream to be whipped into foam is made from the following ingredients:

Components in %

(1) water 25.22

(2) Dextrose-Fructose Syrup 36.72

(3) xanthan gum 0.04

(4) sucrose 0.26

(5) hydroxypropyl methyl cellulose 0.26

(6) Soy Protein Concentrate 1.67 (7) Dextrose 10.57

(8) salt 0.14

(9) Polyethylene ether of sorbitan mono- 0.28 stearate

(10) hexaglyceryl distearate 0.10

(11) hard butter 9.50 (12) corn oil 15.00

(13) tert-butyl hydroquinone 0.01

(14) lecithin 0.10

(15) Flavor 0.03

(16) Potassium Sorbate 0.10 100.00

The process for preparing the coating is the same as in the case of buttercream. The mass is placed in a freezer, together with a conventional whippable coating mass (not whipped into foam), until a temperature equilibrium has been established. The coating composition according to the invention proves to be readily flowable after freezing, namely as follows: 115 ml in 1 minute, 210 ml in 3 minutes, 310 ml in 5 minutes, 400 ml in 10 minutes and 435 ml in 15 minutes. The conventional coating mass does not flow at all for the entire 15 minutes. If the coating composition according to the invention is whipped into foam and frozen, it has a penetrometer value of 10.1 mm. A conventional coating composition (Rieh's proposed) now has a penetrometer value of 6.5. The product according to the invention has a water activity a _w of 0.875 (at 21.66 ° C.) and a pH of 6.62. The product has a (P / S) ratio of polyunsaturated fats to saturated fats of 0.74 (based on corn oil with a saturated fat content of 14 % and a polyunsaturated fat content of 57 ⁰ A, with the hard butter 100 % saturated fat). A P / S ratio of 0.30 to 0.74 is useful.

The mass is quickly whipped to a foam and gives an excess of 2.56. The whipped product has a light and smooth structure that is retained at freezing temperatures.

Example 3

A low-fat whipped cream or whipped cream with the same advantages as the buttercream according to Example 1 and the coating according to example 2 is produced. This low-fat whipped cream retains its excellent structure over a period of time wide temperature range. It consists of a microbiological

A stable oil-in-water emulsion containing 10 to 15 % fat, 25 to 45 %, preferably 30 to 40 %, water and sugar in

a weight ratio to water of 1 to 2: 1 contains. The fat preferably consists of 10 to 25 % unsaturated fats.

The amount of fructose and dextrose is at least 50 % and up to 100% of the amount of total sugar, with the fructose making up 15 to 65% of the total sugar.

A ready-to-use whippable base for the production of low-fat whipped cream is made up of the following components manufactured:

Components in %

(1) water 19.22

(2) corn syrup 25.76

(3) Dextrose-Fructose Syrup 30.68

(4) xanthan gum 0.04

(5) sucrose 0.26

(6) hydroxypropyl methyl cellulose 0.26 (7) soy protein concentrate 1.66

(8) Dextrose 10.52

(9) salt 0.14

(10) Polyoxyethylene ether of sorbitan-0.28 monostearate

(11) hexaglyceryl distearate 0.10

(12) hard butter 9.45

(13) tert-butyl hydroquinone 0.5

(14) soybean oil 1.0

(15) lecithin 0.1

(16) Flavor 0.03

The basic mass is produced according to Example 1. It has a total water content of 33.91 % (including the water in the corn syrup and in the dextrose-fructose syrup). The whipped cream contains 9.15 % fructose, 23.09 % dextrose and has a total sugar content of 52.53 %,

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~ ³⁶ ~ 2S03634 The base mass, which has a pH value of 6.5, is whipped into foam immediately after preparation. An excess of 2.73 is obtained within 3 1/2 minutes. The result is a sponge-like product with a specific weight of 0.36. The product can be spooned at deep freezing temperatures and poured at deep freezing temperatures. A similar recipe with 10.45 % hard butter instead of the combination of saturated and unsaturated fats does not lead to the pourable consistency of the foam, but can still be spooned. A second sample of the matrix is frozen, stored for 4 days, thawed and whipped. After beating for 4 minutes, an excess of 2.90 is obtained.

The product is served on small cup cakes or tartlets and in layered cakes or tarts with satisfactory results used.

Example 4
A milk additive is made according to the invention.

Its recipe is set so that it can be in the freezer Can be stored without becoming hard, so that you can take it out of the freezer immediately and easily mix with milk. Since the added milk remains soft, it can be spooned into the milk and stirred into it to make a thick drink. The milk can also be mixed with a vitamin mixture, which is stabilized by storing the product in the freezer.

The added milk product consists of an oil-in-water emulsion and it contains 25 to 40 % water, sugar in a proportion to water of 1 to 1.5: 1 and 10 to 25 % fat. The fat preferably consists of at least 50 % and up to 100 % of unsaturated fats in order to improve the flow properties.

3f> and to offer greater nutritional value. The sugar preferably contains some fructose, e.g. 15 to 65 % des

809811/0868

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Total sugar content, and the amount of fructose and dextrose is 50 to 100 % of the sugar. A small but effective amount of vitamins in a common mixture can also be used together with conventional ingredients, e.g.

.5 flavorings (cocoa, vanilla), emulsifiers, salt and Stabilizers, can be added.

The milk admixture product can be mixed with milk in different amounts. For example, 20 to 100 parts can be used Milk can be added to 200 parts of cold milk.

Recipe for adding milk:

Components in %

(1) water 21.26

(2) K ₂ HPO ₄ 0.14

(3) sodium dihydrogen pyrophosphate 0.02

(4) Soy Protein Isolate 0.50

(5) sucrose 20.96

(6) Dextrose Pructose Syrup 30.05 (7) Cocoa 6.99

(8) salt 0.50

(9) Polyoxyethylene ether of sorbitan 0.30 monostearate

(10) Sodium stearoyl 2-lactylate 0.30

(11) mono- and diglycerides 0.40

(12) soybean oil 17.97

(13) Potassium Sorbate 0.10

(14) vanilla 0.01

(15) Coloring agent 0.20 (16) Vitamin mixture 0.30

100.00

This product contains 30.04 % water (including the water from the syrup and the vitamin mixture) and 42.30 Ji of sugar. The vitamin mixture consists of 2/3 water and the rest of a mixture of vitamins A, B ₁ , B ₂ , Bg, C, D and E.

J 809831/0866

The milk admixture is produced according to the following process: Melt the emulsifiers (9) to (Ί Ό in a container and add to the soybean oil, which has been ^{heated to 49 0} C, and store until use

• Heat ^{5 in} a kettle to 66 ° C and add ingredients (2) to (8). Then add the oil-emulsifier mixture to the remaining ingredients and mix for 1 minute. Homogenize at 210 and 35 atm and cool to 4 ° C.

The product has a water activity of 0.88 at 22 ° C. It is readily flowable after storage in a freezer. The flow test gives the following values: 55 ml in 1 minute, 230 ml in 5 minutes, and 365 ml in 15 minutes, the product reaching a temperature of -9 ° C.

The product can be mixed well with cold milk immediately after it has been removed from the freezer. A drink is made with 30 g of added milk and 210 g of cold milk. The taste and structure are and will remain good ^{after storage at 4 ° C. for 4 days.}

Example 5

A mixed drink that is not made from milk but resembles a milkshake is prepared and remains at frozen temperatures before and after whipping or shaking freely flowing and soft. Furthermore, it can be done without prior Defrost, beaten or shaken. The mixed drink can be prepared with a variety of flavors and is, like the other products according to the invention, microbiologically stable.

The mixed drink contains 35 to 45 % water, sugar in a proportion to water of 1 to 1.5: 1 and 3 to 10% fat. The sugar contains a considerable amount of fructose; Based on the total sugar content, the fructose content is 15 to 65 %, preferably 20 to 50%. The remaining sugar, ie 50 to 100 % of the remaining sugar, consists essentially of dextrose. The total amount is preferably an

809831/0866

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Fructose and dextrose 75 to 100 % of the sugar content. The fat "preferably consists of 50 to 100 % unsaturated fats. The product also contains a whey protein concentrate or other protein concentrate so that it can be better whipped or shaken and has an increased nutritional value. Salts, emulsifiers, and flavorings are also used.

The following recipe is suitable for a mixed drink:

Components in %

(1) water 30.00

(2) richer in fructose and dextrose

Syrup 52.29

(3) xanthan gum 0.04

(4) hydroxypropyl methyl cellulose 0.26

(5) sucrose 1.87

(6) dextrose 2.40

(7) Whey Protein Concentrate 8.00

(8) Polyoxyethylene ethers of sorbitan mono-

stearate 0.28

(9) Hexaglyceryl distearate 0.10

(10) soybean oil 4.50

(11) lecithin 0.10 (12) salt 0.10

(13) vanilla 0.05

(14) Strawberry Flavor 0.01

100.00

The product has a total water content of 42.29% and a sugar content of 46.39 % (22 % fructose, 20.4 % dextrose and 3.99 % other sugars based on the total composition).

The product is prepared by mixing the syrup (2) with cold water (1) and premixing the ingredients

J 809831 / Ü866

parts (3) to (5) while stirring until they are completely dissolved. The solution is heated to 82 ° C, and the Ingredients (6) to (9) are added and dissolved, after which the solution is kept at the mentioned temperature for 5 minutes will. Then the solution becomes a heated mixture of soybean oil and lecithin, followed by the rest Ingredients added and mixing continued for 1 minute. The product is homogenized and at 210 and 35 atm

finally cooled to 4 ° C.
10

After 24 hours of storage in a freezer and subsequent removal, the product remains very liquid; it has a flow rate of 600 ml in 30 seconds.

Even after beating or shaking at freezer temperatures the product has excellent flow properties: 460 ml after 1 minute, 545 ml after 3 minutes. A conventional one Mixed milk drink (McDonald's) is tested under the same conditions, but shows in a period of No flow at all for 15 minutes. If you replace the The syrup in the recipe of this example is rich in fructose and dextrose due to dextrose. shaken product at -15 ° C even after 15 minutes none Fluidity. But if half of the syrup is replaced by an equal amount by weight of dextrose, the whipped shows or shaken product a certain flowability: no flow for 5 minutes, 25 ml after 10 minutes, 35 ml after 12 minutes, 60 ml after 15 minutes.

Example6

A coffee creamer that is not made from milk is prepared. It can be up to use in one Stored in the freezer and then used immediately or at least 10 days without spoilage before use be stored at room temperature. The product can also be left in a refrigerator for a short time without it

J 0 0 9 8 3 1/0 8 6 ß

28Q3634 spoiled. This product is suitable as a coffee whitener and sweetener.

The coffee whitener contains 35 to 45 % water, sugar in .5 a weight ratio to water of 1 to 1.5: 1 and 10 to 30 % fat. The sugar can be dextrose, but 15 to 55 % of the sugar can also be fructose; the rest is essentially dextrose. Preferably, fructose and dextrose make up 75 to 100 percent of total sugar. The fat preferably consists of 50 to 100 % unsaturated fats. Other ingredients are added in conventional minor amounts, such as salts, emulsifiers and a protein concentrate.

an example of a suitable recipe follows: in % Components 23.72 (1) water 0.14 (2) K ₂ HPO ₄ 0.14 (3) Na ₂ HPO ₄ 0.02 (4) sodium dihydrogen pyrophosphate 0.50 (5) So ^ aprotein isolate 0.30 (6) polyoxyethylene ethers of sorbitan monostearate 0.30 (7) Naxrium stearoyl lactylate 0.40 (8) mono- and diglycerides 56.48 (9) fructose dextrose syrup 16.00 (10) soybean oil 2.00 (11) coconut oil

100.00 30

The product contains a total of 40.1 # water and 40.1 si sugar (including 16.84 % fructose, 20.05 % dextrose and 3.21 56 higher sugars).

The product is made as follows:

809831/0866

The coconut oil is ^{heated to 68 °} C. and dissolved in the emulsifying agents, components (6) to (8). The mixture is added to the soybean oil. The water is ^{heated to 65 °} C. and the salts (2) to (4) and the protein • 5 (5) are added. The syrup (9) is then added to the aqueous solution, which is then heated to 76 ° C. for 1 minute. The oil mixture is then added. The total mass is homogenized at 210 and then 35 at and cooled ^{to 4 ° C.}

The product has the following flow properties at deep-frozen temperatures: no flow after 1 minute, 20 ml after 3 minutes, 220 ml after 5 minutes and 600 ml after 7 minutes. The same formula, but in which the fructose is replaced by dextrose, is three days not flowable when stored at a temperature of -15 ⁰ C, but semi-solid.

The specified formulation has a water activity value of 0.9, measured at 22 ° C. After 32 days of storage at 4 ° C it retains its persistence and does not show any deviating taste. The product also retains its durability several days at room temperature.

Example 7 A microbiologically stable cake or pie dough and A cake or tart and other bakery products are prepared that have their typical structure at deep-freeze temperatures maintained. The cake batter is suitable for use in industry and in the household, where a permanent Storage is an important factor. The dough can be stored in a freezer and is always ready to use. The cake or tart according to this invention is particularly suitable for the growing ready-to-use market frozen foods. The cake can be cut open immediately after it has been removed from the freezer and be served. Of course, you can also provide the cake or tart with fillings and coatings, as shown in

809831/0866

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the above examples, which also retain a soft structure and are microbiologically stable are.

The cake batter contains 20 to 30 % water, sugar in a weight ratio to water of 1 to 1.5: 1 and up to 25 %, preferably 2.5 to 10 % fat. The sugar preferably comprises fructose in an amount of 10 to 40 %, based on the sugar content, the remainder being essentially formed by dextrose (50 to 100 %) . Depending on the type of cake and the desired structure, the type of fat used can vary widely between saturated and unsaturated fats. With unsaturated fats, superior flow properties and nutritional values are obtained. Other conventional ingredients are used in normal proportions such as egg whites, non-fat milk solids, flour, emulsifiers or emollients such as glyceryl monostearate, salt, preservatives, colors and flavorings.

A cake batter is made from the following Components Ingredients tet: (1) water (2) protein (88 % water) in % (3) sugar (I2x) 15.0 (4) dextrose 8.75 (5) fructose dextrose syrup 8.75 (6) Tenderex (emulsifier) 18.75 (7) baking soda 15.0 (8) vegetable oil 1.4 (9) vanilla 1.3 (10) salt 2.5 (11) dye 0.2 (12) non-fat milk solids 0.72 (13) Cake flour 0.13 2.5 25.0

100.00

809B31 / 0866

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The water content of the dough is 27.67 %, the sugar content 38.15 % (4.47 % fructose, 24.08 % dextrose and 9.6 % other sugars).

.5 water (1), egg white (2) and the sugars (3) to (5) are thorough mixed. Emulsifier (6), baking powder (7), vegetable oil (8) and vanilla (9) are added and mixed in, until a uniform mass is obtained. Then the remaining ingredients (10) to (13) are mixed in.

The dough is frozen and then measured with a penetrometer. The penetrometer value of 19.8 contrasts with the value of 4.1 for a conventional dough. A cake made from this dough is frozen and then shows a penetrometer value of 6.9 compared to a value of 4.2 for a conventional cake. The cake has a water content of 25.2 %.

The cake is provided with a coating or topping of buttercream, which is produced according to the method according to Example 1 has been. The finished cake is placed in the freezer for a day and then removed again, coated and Cakes retain their structure and can be eaten straight away.

Example 8

Another recipe has been developed for a cake batter, which is particularly suitable for sale from supermarket freezers is intended for the end user who bakes and consumes the product. This dough has at freezer temperatures excellent flow properties. It can be used immediately after taking it out of the freezer. Rest The dough can then be returned to the freezer for further storage. The product does not contain the usual chemical substances, preservatives and emulsifiers used in cakes, as the dough is

809831/0866

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2503634 Twist is determined by the end user who made the cake manufactures and will soon be used up. The dough according to this recipe may have the additional advantage that a cake can be made that maintains its soft and edible texture at deep-freeze temperatures. This Dough can also be used to make other products, such as pancakes.

The dough contains 20 to 40 %, preferably 25 to 30 % water, sugar in a weight ratio to water of 1 to 1.5: 1 and 5 to 25 %, preferably 8 to 12 % fat. The sugar content preferably comprises fructose in an amount of 10 to 40 Si, the remainder consisting essentially of dextrose, ie 50 to 100 % of the remainder consisting of dextrose.

Recipe for the cake batter: in 96 Components 10.3 (1) water 10.0 (2) protein (88 % water) 9.7 (3) dextrose 30.0 (4) fructose dextrose syrup 2.0 (5) baking soda 10.0 (6) vegetable oil 0.1 7. Vanilla 0.4 (8) salt 2.5 (9) non-fat milk solids 25.0 (10) cake flour

100.0 30

The water content of the dough is _25.4%% of the sugar content of 31% (8.95% fructose, 20.35% dextrose, and 1.7% other sugars). The dough is prepared according to the procedure of Example 7. The dough is frozen and then tested for its flow properties, the following values being obtained (in each case at the specified temperatures): 190 ml after

809831/0866

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28Q3634

one minute (-12 ⁰ C), 425 ml after 3 minutes (-6 ° C), 480 ml after 5 minutes ⁽⁰ -5 C) and 575 ml after 10 minutes (-2 ⁰ C).

Example 9

According to the invention, a pancake batter can be produced which is so free flowing at deep-freeze temperatures that that you can pour it out of a container or squeeze it out. The product can be stored indefinitely in a freezer and after removing them from the freezer they can be poured onto a frying pan or baking sheet without thawing, to make pancakes in a conventional manner. The pancakes made from the pancake batter can be frozen and can be stored indefinitely, but remain soft at freezing temperatures. The pancakes can therefore processed directly after removal from the freezer by heating them up quickly, while conventional Frozen pancakes must first be thawed to soften or exposed to very high temperatures. Pancakes and waffles can be kept for many days at room temperature or refrigerated temperature without spoiling will.

The pancake batter of the invention contains 15 to 45 #, but preferably 30 to 40 % water, sugar in a weight ratio to water of 1 to 1.5: 1, 2.5 to 10 % fat, minor amounts of conventional salts and leavening agents, and others conventional additives, the balance being flour and usually an egg product and / or a dairy product. The wide range of flours available for common pancakes can also find application in this invention, such as bread flour or a combination of bleached or unbleached wheat flour with a small amount of corn flour and / or rice flour. In order to obtain the desired properties of the product, the amounts given above can of course be changed as desired, in accordance with the known properties of the constituents and in accordance with the

809831/0866

further specified information. The sugars used are preferably of low molecular weight. For example, 10 to 40 % of the sugar can be fructose, and 50 to 100% of the remaining sugar in the recipe can be dextrose.

A small part of the sugar used can be replaced by a polyhydric alcohol in such an amount as it does is sufficient to bring about an equivalent osmotic effect, e.g. glycerine (see US Pat. No. 3,753,734). Edible oils or shortening can be used, preferably unsaturated ones Fats. A recipe for a pancake batter is given below:

Components in % (1) liquid egg white 32.26 (2) Dextrose-Fructose Syrup 19.42 3.Salt (NaCl) 0.58 (4) dextrose 20.33 (5) bread flour 19.42 (6) Sodium dihydrogenpyropho sphat 0.82 (7) sodium bicarbonate 0.60 (8) Soybean Oil, Type 106 6.47

(8) Soybean Oil, Type 106

100.00

The liquid protein contains 87.6 % water, which together with the 29 % water content of the dextrose-fructose syrup makes up a total water content of 33.98 % . The fructose content of the dough is 5.79 %, the dextrose content is 27.22 %, while the total sugar content of the dough is 34.11 % .

The dough is made by placing the liquid egg white in a Norman mixer, adding the salts (3) and (6) to the Mix in the dextrose-fructose syrup while stirring, add the dextrose (4) and the bread flour, increase the mixer speed high speeds increased the soybean and eventually add the sodium bicarbonate and mix all ingredients for 5 minutes. Then the mass turns into one

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cooled holding tank, from where it is passed through a votator and cooled to -4 to -2 ° C. From there it will they in turn are pumped to another refrigerated holding tank.

The pancakes made from this dough and from conventional ones Dough-made pancakes are placed on a greased and covered baking sheet or in a corresponding one Frying pan baked, frozen and tested with a penetrometer. A frozen pancake made from the dough according to the invention gives a penetrometer reading of 5.1 mm, while the standard frozen pancake gives a value of 1.1 mm. The pancake has a water content of 25.2 #.

The dough is flowable at -6 ⁰ C. The flowability of this dough and other doughs according to this invention can be improved by using encapsulated sodium bicarbonate and sodium dihydrogen pyrophosphate to prevent the development of gases until the application of heat. This technique is used where a more fluid mixture is desired, as the evolution of carbon dioxide from the propellants causes the product to thicken. This method of encapsulation is also important where durability during long-term storage is required. The batter can also be used to make waffles and the like, although in waffles in particular it is often desirable to increase the fat content to twice that of the fat content in pancakes in order to thereby adhere to the baking rack

or to prevent the waffle iron.
30th

By adjusting the amount of sugar in the pancake batter, the end product can be sweet enough so that a syrup or another sweetener is no longer necessary. Furthermore, with the high sugar content, it can be added a small amount of water to add to the finished pancake create a syrup-like coating as the water absorbs the sweetener and flavor from the pancake. Also can

809831/0866

a maple or butter flavor can be added to the pancake to enhance its effect.

Example 10

• ⁵ A Krapfenteig and donuts are prepared according to the method of the invention. They have the properties of the doughs and baked goods discussed above. A particularly useful product is a donut with a filling made in accordance with this invention and / or a topping made in accordance with the invention. The suppleness of the donut dough enables the consumer to shape it after it has been removed from the freezer. The ability to keep the donut at freezing temperature ensures its long-term durability while being kept in a ready-to-eat condition.

The donut dough contains 15 to 30 % water, sugar in a weight ratio to water of 1 to 1.5: 1 and 2 to 10 % fat. The sugar preferably contains some fructose, for example 10 to 40% of the total sugar, and 50 to 100% dextrose, based on the residual sugar. The fat is preferably unsaturated. The dough also contains salts, flavorings and flour.

Here is an example of a recipe for a donut batter:

809831/0866

Components in %

(1) ginger 0.19

(2) nutmeg 0.14

(3) xanthan gum 0.05 ■ 5 (4) calcium phosphate 0.81

(5) ferric orthophosphate 0.03

(6) Magnesium phosphate 0.29

(7) Egg powder (made from egg white and egg yolk) 1.29

(8) Sodium dihydrogen pyrophosphate 0.61 (9) Sodium bicarbonate 0.44

(10) salt 0.57

(11) Bread flour 28.17

(12) Cake flour 4.78

(13) Corn Oil 3.82 (14) Color 0.01

(15) Albumen (88 lbs water) 23.9

(16) dextrose 11.0

(17) Fructose-Dextrose-Syrup 23.9

100.00 20

The water content in the dough is 27.96 %, the sugar content 27.96 % (7.13 % fructose, 19.48 % dextrose and 1.36 % higher sugars).

The dough is made by placing the egg white (15) in a Hobart mixer, adding the dextrose (16) and using the mixer to fully disperse it, after which the syrup (17) is added and mixed thoroughly. A premix of ingredients (I) through (i4) is then added and mixed in first for one minute at low speed and then for 2 minutes at medium speed. The dough is left to stand for 10 minutes, then the donuts are baked in fat in the conventional manner. A partially hydrogenated shortening with an iodine number of 70 is used for this. The donut absorbs almost 20 % shortening.

809831/0866

The donut is kept for 24 hours at -21 ⁰ C in a freezer, and after removal from the freezer immediately edible. The penetrometer reading is 3.1 mm compared to a conventional donut that has a

.5 has a penetrometer value of 1.7. The donut is left for 15 minutes stand at room temperature and then get a penetrometer reading of 6.3, while a conventional donut takes shows a value of 2.8 under the same conditions. These numbers are significant in light of the fact that the Baking the donuts in the fat results in a crispy and firm shell with a softer interior.

Example 11 Sour cream or sour cream and products based thereon usually need to be consumed fairly quickly after purchase because of their short shelf life, even if they are kept at normal cooling temperatures of 4 to 10 ° C. It is difficult to freeze these products because ice crystals form inside the product and along with it lead to destroy the structure and texture of the product. Various substitutes for these sour cream products are available have been developed, but none of them have entirely acceptable consistency and structure.

According to the invention, a sour cream salad dressing is produced, which remains spoonable at deep-freeze temperatures and is microbiologically stable at room temperature. Since this If the product has to have a sour taste, it is desirable to use the sweetest sugar (fructose) in the recipe Reduce content and preferably avoid it and, on the other hand, preferably use an unsaturated fat.

The sour cream salad dressing contains 30 to 40 % water, sugar in a weight ratio to water of 1 to 1.5: 1 and about 10 to 30 %, preferably 15 to 25% fat.

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The main sugar used is dextrose, up to 10 % of the salad dressing being fructose and up to 10 % other sugars. A high proportion of sugar to water should be present in order to ensure flowability

.5 add to the salad dressing at a low temperature if fructose is not used. The fat used can be saturated or unsaturated, but preferably at least half of the fat is unsaturated. A small amount of acid is used, for example 1 to 2 % or more, to give the salad dressing a somewhat tart taste which, due to the sugar present, has a sweet taste per se. Other conventional ingredients are used in normal amounts, such as salt, stabilizers and emulsifiers; See, for example, U.S. Patent 3,729,322.

Recipe for a sour cream salad dressing: in % Components 44.14 (1) dextrose 31.88 (2) water 1.72 (3) corn starch 2.87 (4) non-fat dry milk 0.49 (5) sodium stearoyl-2-lactylate 0.25 (6) xanthan gum 0.25 (7) Sodium and Calcium Alginate 0.10 (8) titanium dioxide 0.39 (9) sec. Potassium phosphate 0.20 10.Salt (NaCl) 15.83 (11) Type 106 soybean oil 0.20 (12) adipic acid 0.10 (13) citric acid 0.05 (14) sorbic acid 0.35 (15) lactic acid 0.68 (16) vinegar 0.50 (17) Polak's Flavor No. 540191

100.00

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The salad dressing is made as follows:

Hot tap water is placed in a Norman blender. A premix (the premix contains all dry matter) is then added and mixed for 3 minutes. Soybean oil, flavor, acids and vinegar are then added. The mass is mixed for 10 minutes at high speed. A double jacket votator is used to heat ^{the mass to 88 to 93 0 C for about 5 seconds.} The mass is then homogenized at 140 atm in the first stage and at 35 atm in the second stage. The mass is then cooled to 16 ° C in the double-walled votator, filled into containers and frozen.

The product can be spooned ^{at -21 0 C.} The flow test at freezing temperatures gave the following values: practically no flow after 3 minutes, 2 ml after 5 minutes, 4 ml after 10 minutes and 6 ml after 15 minutes. The penetrometer test at low temperature gave a value of 25.2 mm, with a commercially available control sample (Rich's sour) of 1.3 mm. The sour cream salad dressing can be used air ο immediately after being removed from the freezer and is soft and flowable, so it can easily be used for other foods or consumed directly.

Example 12

Puddings made according to the invention are ready-to-use and ready-to-eat foods in conventionally used containers for storage in a freezer can be packaged. The pudding retains its soft texture when frozen and is at room temperature microbiologically stable. In contrast to canned pudding, the pudding according to the invention does not need to be sterilized and to be packed dearly; Unused leftovers can be left in the refrigerator for further use or by yourself be stored at room temperature. In contrast to the

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The pudding according to the invention offers the advantage of conventional frozen puddings that it does not crystallize or hardens and thus loses its structure, and that the inconvenient thawing before consuming the pudding is not necessary.

The pudding according to the invention consists of an oil-in-water emulsion and contains 30 to 40 % water, sugar in a weight ratio to water of 1 to 1.5: 1 and 15 to 25 % fat. If the sugar does not contain fructose and the fat is saturated, the product tends to have a somewhat chewy consistency and the weight ratio of sugar to water is kept more at an upper range. The amount of dextrose and fructose is preferably 70 to 100 % of the sugar content. The use of unsaturated fats, e.g.

Soybean oil, is great for fluidity and nutritional value of the product is desirable. Small amounts of conventional stabilizers, emulsifiers and flavorings will be used also used.

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A pudding is made from the following ingredients in the specified Quantities produced:

Components ⁱⁿ <

• ₅ (1) custard emulsion 66.29

(a) water 31.72

(b) polyoxyethylene ethers of
Sorbitan monostearate 0.20

(c) guar gum 0.07

(d) Sorbitan monostearate 0.13 (e) Sodium caseinate 0.86

(f) dextrose 0.66

(g) sucrose 14.72 (h) hard butter 5.30 (i) coconut oil 12.60

(3) Potassium Sorbate 0.03

66.29

(2) dextrose 33.14

(3) sodium alginate 0.23

(4) Vanilla flavor 0.11

(5) Calcium chloride 0.23 (as a 10 percent solution) ___________

100.00

The pudding emulsion (components (a) to (j)) is a conventional product, by heating the water (a) at 6O ⁰ C, the addition of the remaining components, heating the solution to 68 to 71 ⁰ C, homogenizing in 2 stages at 492 or 35 at and cooling to 1 to 3 ⁰ C is produced. For the pudding according to the invention, dextrose (2) and sodium alginate are premixed and added to the standard pudding emulsion at 65 ° C., after which the remaining ingredients (4) and (5) are added.

The product has a slightly elastic character mm and at a temperature of -22 ⁰ C a penetrometer reading of 29.3. The commercially available pudding (chocolate pudding from Rieh's) used for comparison is

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the penetrometer value 1.3 mm. The water activity of the pudding at a temperature of 22 ⁰ C at a mean value of 0.852.

.5 Example 13

A yoghurt-like product, an acidophilus pudding, is made to have the properties of Example has described puddings.

The acidophilus pudding contains 25 to 40 % water, sugar in a weight ratio to water of 2 to 1: 1 and up to 15 % fat. The amount of fructose and dextrose makes up a total of 50 to 100 % of the sugar content.

Recipe for the acidophilus pudding:

Components in %

(1) Custard emulsion 50.00

(2) dextrose 32.50

(3) sodium alginate 0.20 20

(4) Fructose-Dextrose Syrup 15 »00

(5) Lactobacillus acidophilus culture 2.00

(6) Calcium chloride (as 10 percent 0.26

Solution;

(7) Buttermilk Flavor 0.04 100.00

The custard emulsion specified as component (1) has the same composition as in example 12.

The product is prepared by premixing dextrose (2), syrup (4) and sodium alginate (3), adding this premix to the pudding emulsion (1) at 66 ^° C., cooling to 4 ^° C. and adding the other ingredients (5) to (7). The product contains 28 % water and 54.75 % sugar.

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The product is frozen overnight and is after removal Immediately spoonable from the freezer, while a conventional yoghurt (Dannon) is hard and before eating must be thawed.

Example 14

A gelatinous pudding is prepared in such a way that it has the properties that it possesses at freezing temperatures Preserve structure and remain microbiologically stable at room temperature.

The product contains 40 to 50 % water, sugar in a weight ratio to water of 1 to 1.5: 1 and a gelling agent. The sugar has a low molecular weight and consists essentially of dextrose and / or fructose, in a total amount of 75 to 100 % of the sugar content.

Example of a recipe:

" Components in %

(1) water 49.40

(2) dextrose 50.00

(3) sodium alginate 0.25

(4) dye 0.05

(5) Flavor 0.05

(6) Calcium chloride (as 10 percent 0.25

Solution} 100.00

The pudding is prepared by premixing dextrose and sodium alginate, and the premix is published in at 66 ⁰ C

is heated water, after which the remaining ingredients are added.

The pudding is placed overnight at -22 ⁰ C in a freezer and is immediately after its removal spoonable

bar. It has a penetrometer value of 10.3 mm. A conventional one gelatinous pudding (JeIl-O brand) is among the

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hard under the same conditions and has a penetrometer value of 0.7 mm.

Example 15 A cocktail sauce for crabs or shrimp is made with the Properties made that it remains edible at deep-freeze temperatures and microbiologically stable at room temperature is. The shrimps themselves can be prepared using the method that they are prepared with a highly concentrated infusion solution treated to keep them microbiologically stable and tender at deep-freeze temperatures.

The sauce according to the invention contains 35 to 45 % water, sugar in a weight ratio to water of 1 to 1.5; 1. The sugar consists essentially of dextrose and fructose, which make up 70 to 100 % of the total sugar content. The fructose content can be 10 to 30 % of the sugar content. Conventional ingredients such as ketchup (or other tomato products), horseradish, salt and flavoring are also added.

Example of a recipe:

Components in %

(1) Ketchup 41,877

(2) water 10.10

(3) horseradish 4.90

(4) soluble starch 0.75

(5) Lemon juice concentrate 0.31

(6) salt 1.92

(7) black pepper 0.003

(8) hot sauce 0.27

(9) Dextrose 23.92 (10) Fructose-Dextrose Syrup 15.95

100.00 35

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The ketchup contains 68.0% water and 12 % sugar, e.g. sucrose. The cocktail sauce is prepared by mixing ingredients (i) to (8) together until a uniform mass is obtained. Then the mixture is up

ο
71 C and maintained at this temperature while mixing in the dextrose (9) and syrup (10) for 10 minutes at a medium speed. Three parts of sauce on one part of cooked shrimp are mixed together to make the final product.

The shrimp can be treated to bring their water content below 50 % . For this purpose, infusion solutions containing sugar, polyhydric alcohols and salts are used in order to reduce the water activity of the shrimp to 0.90 and below, for example to 0.75 ». Usually, the shrimp are cooked or then immersed in the infusion solution at elevated temperature and pressure. bring about the reduction of the water activity. According to one method, for example, the shrimp are placed in the following solution, which is then heated to boiling temperature and left to stand at room temperature for 15 to 18 hours.

Components in %

Water 47.4

1,2 propylene glycol 44.3

Sodium chloride 7.4

Potassium sorbate 0.9

100.00

The treated shrimp are placed in a freezer for 15 to 18 hours and are soft and ready to eat after removal. As an alternative, the same technique can be used and a shrimp-flavored fructose-dextrose Use syrup containing 5 to 10 96 salt.

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The cocktail sauce has a penetrometer reading of 22.4 mm. A conventional frozen cocktail sauce (Kitchen's Of The Oceans, Inc. - Dearfield Beach, Florida) among the is tested under the same conditions, has a penetrometer value of 6 mm.

Example 16

The frozen clam stew concentrate currently available on the market is usually thawed before use. Otherwise the concentrate will be difficult to remove from the can. If it is removed from the can and placed in boiling water or in a hot pot while it is still solid, it sinks to the bottom of the pot and can burn there. According to the invention, a mussel stew concentrate is prepared which is flowable at freezing temperatures. This product can easily be removed from the container and mixed with water or milk to prepare the final product.

The mussel stew concentrate contains 30 to 45 % water, sugar in a weight ratio to water of 1 to 1.5: 1 and 5 to 30 % fat (saturated or unsaturated. The sugar content preferably comprises 10 to 40 % fructose and the content of fructose plus dextrose is 75 to 100 % of total sugar. The clam stew concentrate also contains a standard blend of finely chopped vegetables, a stabilizer such as cornstarch, salt, spices and flavorings. Other conventional ingredients such as milk solids can be added.

A mussel stew concentrate is made from the following ingredients produced in the specified quantities:

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- 61 - Components 2803634 (1) margarine in % (2) potatoes (finely chopped) 7.32 (3) celery (finely chopped) 4.05 (4) onions (finely chopped) 5.03 (5) mushrooms (finely chopped) 2.81 6.Garlic (finely chopped) 2.23 (7) corn starch 0.07 (8) stewed tomatoes 1.31 (9) salt 22.68 (10) black pepper 0.23 (11) Worcestershire sauce 0.03 (12) sherry wine 0.78 (13) fructose dextrose syrup 0.78 (14) dextrose 20.05 32.63

100.00

The margarine is used to make the mussel stew concentrate (1) melted and the vegetables (2) to (6) are added for sautéing or stewing. Alternatively, the vegetables can be used to regulate their stability and structure be treated according to the method of Example 15 with the infusion solution. Salt (9) and pepper (10) added. Dissolve the corn starch (7) separately in the steamed tomatoes (8), add to the sautéed mixture and Let it simmer until it thickens. Add Worcestershire sauce (11) and sherry (12) and lightly for 5 to 7 minutes let it cook further. Add the desired amount of infused mussels (i.e. about 25 90 and another 5 minutes let it boil easily. The mussels can be treated with the same solutions as are shown in the method according to Example 15. Finally the sugar (13) and Add (14) and mix well for 10 minutes.

The product has a water content of 42.03 % and a sugar content of 46.85 %. The penetrometer value of the mussel

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one-pot concentrate is 3.9. With a conventional, Frozen, semi-condensed soup made from oyster ragout (Campbell's), made under the same conditions is tested, the result is a penetrometer value of O, i.e. this frozen soup is too hard to penetrate.

The product can be frozen until it is ready for use. It is then readily in water or preferably in Milk dispersed and heated. The recipe and method given here can also be used for other soup concentrates e.g. for seafood soups and cream soups made from chicken, mushrooms, cheese as well as fish, poultry, meat and vegetables.

Example 17

A Newburg sauce can be made according to the method of the invention and sold separately or together with shellfish such as lobster or crab. As mentioned before, the fish can be treated with an infusion solution to reduce its water content and thus at room temperature be microbiologically stabilized. Since the product is stored frozen and after removal from the Freezer can be used immediately, the requirements are which are placed on the microbiological stability, not as strict as for conventional products.

The Newburg sauce contains 30 to 40 % water, sugar in a weight ratio to water of 1 to 1.5: 1 and 5 to 30 % fat (saturated or unsaturated). The sugar content preferably comprises 10 to 40 % fructose, and the fructose and dextrose content makes up 75 to 100 % of the total sugar. The sauce also contains dairy products (made from whole and / or dry milk), salt, a stabilizer such as starch, and flavorings. In addition to dairy products, other dairy products such as egg or egg

809831/0866

yellow, can be added. In addition to those contained in milk Fats, in particular, unsaturated or partially saturated fats, such as margarine, can be used. The sauce may contain any number of other standard ingredients, each in conventional amounts as specified in known methods can be varied.

Example of a recipe for a Newburg sauce for crabs: 10

Components in % (1) margarine 3.06 (2) egg yolks 3.33 (3) lemon juice concentrate 0.22 (4) whole milk (87.34 % water) 39.07 (5) corn starch 1.89 (6) salt 1.11 (7) non-fat dry milk 6.88 (8) dextrose 31.11 (9) fructose dextrose syrup 13.33

100.00 20

The product contains 36.92 % water and 40.57 % sugar (3.97 % fructose, 35.84 % dextrose and 0.75 % higher sugars). The dairy products bring an additional 5 % sugar, but in the form of lactose, which is relatively little to reduce

of the osmotic pressure contributes.

The Newburg sauce is made according to the following process: Dissolve corn starch (5) and dry milk (7) in the whole milk (4) and the melted margarine (1) together with salt 30

(6) admit. Heat and stir until mixture thickens. Mix the egg yolk (2) and lemon (3) and stir into the thickened mixture. The infused crabs (about 30 to 40 % of the total recipe) are added, optionally with flavoring, ie dry sherry wine and red pepper. The product is boiled for 3 to 4 minutes, the sugars (8) and (9) added and mixed well for 10 minutes.

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The Newburg sauce has a penetrometer reading of 14.9 mm. A conventional "Alaska King Crab ^H" Newburg Frozen Sauce (Stauffers) tested under the same conditions is too hard and does not give a measurable penetrometer reading.

Other sauces that can be made by this method are Thermidor sauce, Sauce Bernaise, Dutch Sauce and cheese sauce.

Examples 18 and 19

Orange juice and iced tea concentrates are produced, which retain their fluidity at freezing temperatures and are microbiologically stable. With these products, the difficulties associated with the extraction are overcome of canned solid concentrates and are associated with the dispersion of these concentrates in water.

The juice and tea concentrates contain 35 to 45 % water and sugar in a weight ratio to water of 1.2 to 1.8: 1. The sugar essentially comprises, ie 75 to 100 %, a mixture of fructose and dextrose. The fructose content is 10 to 30 % of the total sugar content.

An orange juice concentrate is made as follows:

Components in %

(1) Dextrose 37.00

(2) fructose-dextrose syrup 33.00 ",. (3) citric acid 0.20

(4) orange oil 0.15

(3) water 29.65

100.00

. <> *. <* Water C)) is heated to 71 ^of i and on this tempe-1-Hur ßeha.lion, wälii end m ;; n dexirose (1) is mixed in. Then v · rdoii iJJrup (<°), Ci tronen: iäure (/) and Oi-anpenöl (4) in (ii (* vorl) M ^% oi dead mite t i ngein ί ■ chi ;.

J

η ο 9 8.-1 / η 8 r <>

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The concentrate is placed in a freezer and then tested for its flow properties. The following values are obtained: no flow after 1 minute, 125 ml after 3 minutes, 145 ml after 5 minutes, 230 ml after 10 minutes and 245 ml after 15 minutes. A conventional orange juice concentrate (Awake) is still solid even after 15 minutes and has flow properties of less than 1 ml.

Changing the above recipe by replacing the syrup with an equal amount of dextrose results in the product after freezing, no flow after 10 minutes and 15 ml after 15 minutes.

The concentrate makes an orange juice drink when you use it mixes with an equal amount of water.

An iced tea concentrate is made as follows:

Components in %

(1) Dextrose 37.00

(2) fructose dextrose syrup 33.00

(3) citric acid 0.03

(4) lemon oil 0.27

(1 drop)

(5) brewed tea 29.70 100.00

The concentrate is made by boiling 325 g of water and letting the tea (5 tea bags - 25 g) steep in it for 3 to 4 minutes. The brewed tea (5) is then ^{heated to 71 °} C. and the dextrose (1) is added. Then the syrup (2), the citric acid (3) and the lemon oil (4) are mixed in.

The product is frozen and checked for its flow properties tested. The following values are obtained: 475 mi after 1 minute, 500 ml after 3 minutes and 525 ml after 5 minutes. In the case of a frozen conventional tea concentrate (reconstitution

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less than tuierter Nestee) results in the flow property: / 5 ml after 15 minutes. If the syrup (2) is replaced by an equal amount of dextrose, the frozen product shows 15 minutes long no flow.

Example 20

The methods described in the preceding examples can be modified to include ice cream, ice milk, desserts ("French Custard"), ice cream (sorbet) and similar products. The ice cream product stays in the freezer soft so that it can be used immediately after taking it out of the freezer.

The ice cream product contains 45 to 60% water, sugar in a weight ratio to water of 0.5 to 1: 1 and up to 16 % fat. The total amount of fructose and dextrose is 75 to 100 % of the total sugar content, the amount of fructose is preferably 65 to 100 % of the total sugar content. Butterfat is taken as the fat.

For ice cream substitutes not subject to government regulations (the components can be varied) the water content is 40 to 60 %, the proportion of sugar to water is 0.5 to 1.5: 1 and the fat content is 2 to 16 S6. The amount of fructose and dextrose is 50 to 100 56 of the sugar content.
Example of an ice cream recipe:

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Components in %

(1) Whole milk 40.00

(2) Fructose Concentrate 26.88 (This product is an aqueous

Syrup with 80 % sugar, of which 90% fructose, the rest dextrose)

(3) cream 24.62

(4) non-fat dry milk 7.00

(5) sucrose 0.70

(6) Sodium and Calcium Alginate 0.30

(7) Polyoxyethylene ether of sorbitan 0.10 monostearate

(8) sorbitan monostearate 0.10

(9) vanilla 0.30

100.00 The product has a water content of 54.12 %, a sugar content of 28.7 # (including the sugar contained in whole milk, cream and milk solids) and a fat content of 10.26 % (from the milk and the cream).

The ice cream is made as follows: Put the cream and milk in a kettle and heat. When a temperature of 60 ^° C. is reached, add the emulsifying agents (7) and (8). While stirring, add a premix of sucrose (5) and alginate (6), then the fructose concentrate (2) and the milk solids (4). Continue mixing for five minutes at 71 ⁰ C. The mixture is then homogenized in a first stage at 210 atm and in a second stage at 35 atm; and then cooled. The product is beaten to a foam with an excess of 100%, and taken from -6 ⁰ C. This ice cream is one 72 hours at -18 to -12 ⁰ C in a Gefriersehrank. During the entire period, it retains a structure suitable for immediate use. If the spoonable structure is preserved, this ice cream can also be packaged in a flexible pressure bottle (quiggle pack) for printing in a bandion.

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Example 21

The process according to the invention for production microbiologically Stable desserts and puddings can also be used to make fillings for fruit cakes and pies and .5 donuts are used. These fillings stay at freezing temperatures in a flowable state so that they can be used immediately upon removal from the freezer can.

The filling for fruit tarts or fruit cakes preferably contains 40 to 60 % fruit, 20 to 50 % fructose-dextrose syrup, 5 to 25 % additional dextrose, 2 to 7 % starch and up to 55 % water.

Every filling, be it for fruit tarts or fruit cakes or donuts, contains sugar in a proportion to water of 1 to 1.5: 1. The sugar has predominantly a low molecular weight, the dextrose and / or fructose are essentially in one Total amount of 75 to 100 % of the total sugar content available.

Example of a recipe for an apple pie filling:

Components in %

frozen apples 50

Dextrose fructose syrup 30.95

Thickness 2.5

Avicel (cellulose gum) 0.5

Dextrose 15.51

Salt 0.1

Cinnamon 0.1

Nutmeg 0.05

50 percent citric acid 0.3

In the above composition, the frozen apples contain 75 % water, 16 % sucrose and 8 % fructose so that the total sugar content is almost 50 % and the

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1 total water content is almost 47 % .

Example of a recipe for a donut filling:

Components in %

Dextrose-fructose syrup 44.25

Thickness 5.537

Lemon powder 0.051

Salt 0.113

Potassium sorbate 0.1

red dye # 40 0.0175

Cherries, frozen 49.53

50 percent citric acid 0.4

The frozen cherries in conventional packaged form contain 5 parts of fruit per part of sucrose. These cherries contain 70 % water, the rest almost entirely only fructose.

Example of a recipe for a donut filling:

Components

water

red dye
Dextrose-Fructose Syrup ₂₅ Dextrose

Taste of black raspberry premix

The premix in the recipe given above ent-30

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Components in %

Sodium alginate 6.32

Guar gum 2.97

Sodium hexametaphosphate 3.53

.5 Dicalcium Phosphate 2.23

Adipic acid 8.16

Sodium benzoate 1.68

Sucrose (extra fine) 60.3

Strength 14.85

These fillings are made using conventional methods, for example the cherry filling for the donut is prepared as follows: First put the dextrose-fructose syrup in a kettle. Mix in the starch at medium speed until a uniform mixture is obtained. Add lemon powder, salt, potassium sorbate and red dye and stir the mixture until it becomes even. The cherries are thawed and ground in a Fritz mill with a 17.46 mm sieve, then placed in the kettle. The mass is boiled by increasing the temperature to 90 ^° C. and 5 to 10 minutes

maintains. Then, the citric acid solution is added and the product at 60 ⁰ C
set to 3.7.

the product at 60 ⁰ C cooled. The pH VTert is set to 3.5

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Claims (1)

VßSSIUS ■ VOSSIUS · HILTL · TAUCHNtR ■ HEUN ¹ EMANN -η SIEBERTSTRASSE 4 ■ 8OOO MÖNCHEN 86. PHONE: (Ο89) 47 4Ο75 CABLE: BENZOL PATENT MUNICH TELEX 5-29 45 3 VOPAT D • 5 oc: M 524 (Vo / kä)
Case: 3409 RICH PRODUCTS CORPORATION Buffalo, NY, V.St.A.
10 "Stabilized against microbial deterioration Food " Priority: January 28, 1977, V.St.A., No. 763 613 15th Claims 1. Foodstuffs stabilized against microbial spoilage, characterized by a content of about 15 to 45 % v / water, sugar in a proportion to water of about 1-2: 1, about 2.5 to 30 % fat and small but effective amounts of salts, emulsifiers, stabilizers and flavorings, the amount of fat being less than the amount of water, the content of dissolved substances leading to a water activity of about 0.8 to 0.9, at least about 50 %, based on the total sugar content , Dextrose and fructose, the constituents containing at least one constituent of fructose and unsaturated fats and the product being spoonable at about -12 ° C. 2. Food according to claim 1, characterized in that the fats from polyunsaturated and saturated fats consist in a ratio of about 0.38-0.74: 1. 3. Microbially stabilized buttercream according to claim 1, characterized by a content of about 25 to 45 % water, R 0 ^f ! Π 1 1/0866 Sugar in an amount ratio to water of about 1-1.5: 1 and about 10 to 30 % fats, the amount of fructose being about 15 to 65 %, based on the sugar content, and the amount of dextrose at least about 50 % on the .5 remaining total sugar content is, the amount of fat is less than the amount of water and water soluble liquid phase and the fats consist of unsaturated fats to about 10 to 60%, wherein the components provide a product that is at about -12 ⁰ C. is flowable. 4. Microbially stabilized product for the production of whipped cream or whipped cream according to claim 1, characterized by a content of about 25 to 45 % water, sugar in a proportion to water of about 1: 1 to 1.5: 1 and about 10 to 30 % Fat, where the amount of fructose is about 15 to 65 %, based on the sugar content, and the amount of dextrose is at least about 50 %, based on the remaining sugar content, and the fats consist of about 40 to 60% unsaturated fats, wherein the components a Bel provide about -12 ⁰ C flowable product. 5. Whipped cream product according to claim 4, characterized in that it contains an inert gas which increases the volume of the product by at least 150 % .
25th 6. Microbially stabilized product for the production of a low-fat whipped cream according to claim 1, characterized by a content of about 25 to 45 % water, sugar in a proportion to water of about 1-1.5: 1 and about 10 to 15 % fat, wherein the amount of fructose, based on the sugar content, is about 15 to 65 % , the fats consist of at least 10 % unsaturated fats and the components provide a product that can be spooned at about -12 ° C. 7. Microbially stabilized food for mixing with milk according to claim I, characterized by a content of about 25 to 40 % water, sugar in a quantitative ratio.; U π η π · '■ ι / π η R ß 28U3634 water of about 1-1.5: 1 and about 10 Ms 25 % fat, where • the amount of fructose is about 15 to 65 % of the sugar content, the fats consist of at least about 50% unsaturated fats and the ingredients are a product deliver that .5 is flowable at about -12 ° C. 8. Microbially stabilized admixture (mix ßhake) according to claim 1, characterized by a content of about 35 to 45 % water, sugar in a proportion to water of about 1-1.5: 1, about 3 to 10 # fat and a small amount , but effective amount of a protein product, wherein the amount of fructose is about 15 to 65 % of the total sugar content and of dextrose is at least 50 % of the remaining sugar and the fats consist of at least about 50% unsaturated fats, the components providing a product that at about -12 ⁰ C is flowable. 9. Product whipped into foam, produced according to claim 8, characterized in that it has at least the same volume contains an inert gas and is flowable at about -12 ° C. 10. Microbially stabilized coffee admixture not made from milk according to claim 1, characterized by a content of about 35 to 45 % water, sugar in a proportion to water of about 1-1.5: 1 and about 10 to 30 % fat. 11. Product according to claim 10, characterized in that the sugar consists of 15 to 55% fructose and the fat consists of at least 50% unsaturated fats. 12. Microbially stabilized cake dough according to claim 1, characterized by a content of about 20 to 40 % water, sugar in a proportion to water of about 1.5-1: 1, about 2.5 to 25 % fat, and flour, wherein the amount of fructose is about 10 to 40 %, based on the sugar content. L ^J 809831/0866 13. Cake baked from the dough according to claim 12. 14. Product according to claim 13 »characterized in that it is at et
having. a penetrometer value of at least 6 mm at around - 18 ° C 15 · Product according to claim 13, characterized in that it is provided with a covering or covering and / or a filling according to claim 1. 16. Microbially stabilized pancake batter according to claim 1, characterized by a content of about 15 to 45 % water, sugar in a proportion to water of about 1.5-1: 1, about 2.5 to 10 % fat, flour, about 10 up to 40 % fructose, based on the total sugar content, and about 50 to 100 % dextrose, based on the remaining sugar. 17- Pancake or waffle made from a dough according to Claim 16, characterized in that he / she has a penetrometer value of at least about 4 mm. 18. Microbially stabilized donut dough according to claim 1, characterized by a content of about 30 to 40 % water, sugar in a proportion to water of about 1 to 1.5 J 1, about 2 to 10 % fat, flour and about 10 to 40 % Fructose, based on the total sugar content. 19. Donut produced from the dough according to claim 18. 20. donut according to claim I9, characterized in that it is provided with a covering or covering and / or a filling according to claim 1. 21. Microbially stabilized salad dressing made from sour cream or sour cream according to claim 1, characterized by a Ge ₇ content of about 30 to 40 % water, sugar in a proportion 809831/0866 ratio to water of about 1.5-1: 1, about 10 to 30 % fat, about 1 to 2 % acids, about 80 to 100 % dextrose and about 50 to 100 % unsaturated fats, based on the fat content.
.5 22. Product according to claim 1, characterized in that it contains about 0.2 to 1.5% emulsifying agent. 23. Product according to claim 1, characterized in that it contains about 0.1 to 0.5 % stabilizer. 24. Product according to claim 1, characterized in that it contains about 0.1 to 1 % salt. 25. Product according to claim 1, characterized in that it contains about 0.3 to 3 % protein. 26. Product according to claim 1, characterized in that it contains about 2.5 to 20 % unsaturated fats with an iodine number of at least about 100. 27 · Product according to claim 1, characterized in that it Contains sugar in a proportion to water of about 1-1.5: 1. 28. Product according to claim 27, characterized in that the fructose makes up about 10 to 65% of the total sugar content. 29. Product according to claim 28, characterized in that the amount of dextrose and fructose makes up at least 75%, based on the total sugar content. 3§. Microbially stabilized soup concentrate or sauce, according to claim 1, characterized by a content of about 30 to 45 % water, sugar in a proportion to water of about 1-1.5: 1, about 5 to 30% fat and less L _] 809831/0866 ^Γ ·. 6- ^Π but effective amounts of salt, stabilizers and flavorings, the content of soluble substances leading to a water activity of about 0.8 to 0.9, the amount of dextrose and fructose being at least about 50 %, based on the total sugar content, and the components contain at least one component of fructose and unsaturated fat and the product can be spooned at about 12 ° C. 31. stew (chowder), characterized in that it contains the concentrate according to claim 30, fish and vegetables. 32. Newburg sauce, characterized in that it contains the sauce according to claim 30, shellfish and vegetables. 33. Microbially stabilized cocktail sauce according to claim 1, characterized by a content of about 35 to 45 % water, sugar in an amount ratio to water of about 1-1.5: 1, a tomato-based component and small but effective amounts of salt, stabilizers and Flavors, the content of dissolved substances leading to a water activity of about 0.8 to 0.9, the amount of dextrose and fructose being at least about 70 %, based on the total sugar content, the fructose content being about 10 to 30% of the sugar content and the ingredients provide a product which is spoonable at about -12 ⁰ C. 34. Sauce according to claim 33, characterized in that it contains fish that is used to improve its microbiological Stability was dealt with.
30th 35. Microbially stabilized beverage concentrate according to claim 1, characterized by a content of about 35 to 45 % water, sugar in an amount ratio to V / water of about 1.2-1.8: 1 and small but effective amounts of food flavors, the content of dissolved substances becoming a Water activity of about 0.0 to 0.9 leads to that amount of noan 11 / 0Ö66 Γ ■ Fructose and dextrose about 75 "to 100%, based on the total sugar content, and the amount of fructose is about 10 Ms 30 %, based on the total sugar content, the ingredients providing a product that flows at about -12 ° C. 5 is capable. 36. Product according to claim 35 _f, characterized in that it contains a tea extract. 37. Product according to claim 35, characterized in that it contains an orange extract or a flavoring substance. 38. Microbially stabilized pudding according to claim 1, characterized by a content of about 25 "to 45 % v / water, sugar in a proportion to water of about 2-1: 1, about 3 to 25 % fat and small but effective amounts of gelling agents, emulsifiers, stabilizers and flavorings, the content of dissolved substances leading to a water activity of about 0.8 to 0.9, the amount of dextrose and fructose being at least about 75 % of the total sugar content and the components of a product fern, which can be spooned at around -12 ° C. 39. Pudding according to claim 38, characterized in that it contains about 30 to 40 % water, sugar in a proportion to water of about 1-1.5: 1 and about 15 to 25 % fat and at a temperature of -18 ° C has a penetrometer value greater than 20 mm. 4o. Pudding according to claim 38, characterized in that it contains a bacterial culture. 41. Microbially stabilized dessert according to claim 1, characterized by a content of about 40 to 50 % water, sugar in an amount ratio to water of about 1-1.5 ί 1, a gelling agent and a small but effective amount of flavorings, wherein the content of L _] 809831/0866 dissolved substances, the amount results in a water activity of about 0.8 Ms 0.9, fructose and dextrose at least about 75% of the total sugar content by weight and the constituents provide a product which is spoonable at about -12 ⁰ C. .5 42. Ice cream according to claim 1, characterized by a content of about 40 to 60 % water, sugar in an amount ratio to water of about 0.5-1.5: 1 and about 2 to 16% fat, the amount of fructose being about 65 to 100 % of the sugar content, the total amount of fructose and dextrose is around 75 to 100 % of the sugar content, and the ingredients provide a spoonable product at around -12 ° C. 43. Ice cream according to claim 42, characterized in that the water content is about 45 to 60 %, the proportion of sugar to water is about 0.5-1: 1 and the fat content is about 8 to 16 % . 44. Process for the production of microbially stabilized foods that can be spooned at deep-freeze temperatures, characterized in that one (a) about 15 to 45 % water, sugar in a proportion to water of about 1 - 2: 1, about 2.5 to 30 % fat and small but effective amounts of salt, emulsifying agents, stabilizers and flavorings a mixed together, wherein the amount of fat is less than the amount of water, the solute content is sufficient to give the product a water activity of about 0.8-0.9, and the sugar is at least 50 % dextrose and fructose, (b) the mixture obtained is pasteurized, (c) then homogenized and (d) the product obtained cools. 809831/0866